Deinychenko L. Technology of milk-protein concentrates on the basis of buttermilk using fruit-berry coagulants

In the work scientifically grounded and developed technologies of milk-protein concentrates based on buttermilk using fruit-berry coagulants (MPCB FBC). The expediency of the joint use of protein-carbohydrate and fruit-berry raw materials in food technology was scientifically proved. The method of treating berry raw materials was substantiated. As well as the conditions for obtaining cranberries and viburnum berries purees, which determine the implementation of their functional and technological properties as structural formers in MPCB FBC. The rheological properties of MPCB FBC depending on the duration of high-temperature pasteurization of the buttermilk, pH and coagulation temperature were investigated. On the basis of experimental studies, the precipitation conditions for protein substances were optimized and the technology of MPCB FBC was developed. The quality indicators of MPCB FBC were investigated, their high nutritional value was confirmed. The integrated antioxidant activity of MPCB FBC was studied. It was determined that it increases in comparison with the control sample. The content of biologically active substances in MPCB FBC also increases, which indicates the possibility of using of developed concentrates for the production of food products for special purposes, in particular with carcinogenic and cardioprotective effects. The microstructure of MPCB FBC was studied and the directions of their use in the technologies of restaurant industry products were determined. The rational parameters of MPCB FBC freezing which provide high structural, color parameter and microbiological parameters of concentrates in the process of storage were established. The influence of separate prescription components on the functional and technological properties of food systems while their application for production of restaurant industry products based on MPCB FBC was determined. The basic technological schemes of production of semi-finished products based on different types of MPCB FBC were developed. The new types of courses and food products, where MPCV (milk-protein concentrate obtained with the use of viburnum puree as coagulant) was used as a replacement for the cottage cheese and MPCC (milk-protein concentrate obtained with the use of cranberry puree as coagulant) acted as a foaming and stabilizing agent instead of egg white and gelatin were developed. The chemical composition of the developed products showed an increase in protein and fat content and decrease in the content of carbohydrates for all types of developed products. A number of economic calculations were made to substantiate the economic effectiveness of the results of scientific research. The overall average score of the results of scientific research indicates the high potential of the chosen scientific direction. The scientific novelty of the obtained results was confirmed by the Ukrainian patent on invention №116413 «Method of production of milk-protein co-precipitate»; the novelty of the proposed technical solutions – by three Ukrainian patents on the utility models. The documentation for MPCB FBC that regulates the regulatory (specifications of Ukraine №10.8-3016302668-001:2018 «Milk-protein concentrates») and technical (technical guide to specifications of Ukraine № 10.8-3016302668-001:2018 «Milk-protein concentrates») requirements was developed and agreed with the State Service of Ukraine for Food Safety and Consumer Protection in accordance with the established procedure. The experimental batch of MPCB FBC was produced in the production conditions of PJSC «Dairy factory of Obukhiv», the city of Obukhiv of the Kyiv region. Implementation of courses and food products using MPCV and MPCC was done in the LLC «MPS Ukraine», the city of Kyiv and the ME «The school nutrition of Obolonsky district of Kyiv city».